A simple method for the rapid and reliable measurement of acetic acid/acetate in foods, beverages and other materials. Content:53 assays per kit

Manual format UV-method for the determination of Acetic Acid in foodstuffs, beverages and other materials

Principle:
                           (acetyl-CoA synthetase)
(1) Acetic acid + ATP + CoA → acetyl-CoA + AMP + pyrophosphate

                                                (citrate synthase)
(2) Acetyl-CoA + oxaloacetate + H₂O → citrate + CoA

                (L-malate dehydrogenase)
(3) L-Malate + NAD⁺ ↔ oxaloacetate + NADH + H⁺

Kit size:                            53 assays
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 14 min
Detection limit:                 0.14 mg/L
Application examples: 
Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables, 
pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products 
(and baking agents), ketchup, soy sauce, mayonnaise, dressings, 
paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions), 
feed and other materials (e.g. biological cultures, samples, etc.) 
Method recognition:     
Methods based on this principle have been accepted by EN, ISO, 
ICUMSA, IFU and MEBAK

Advantages

• No wasted ACS solution (stable suspension supplied)
   
• PVP incorporated to prevent tannin inhibition
   
• All reagents stable for > 2 years after preparation
  
  
• Very competitive price (cost per test)
   
• Mega-Calc™software tool is available from our website for hassle-free raw data processing

EK-ACET Data Booklet.pdf:
EK-ACET FAQ.pdf:
EK-ACET Product Performance.pdf:
m.catalog.equl.cn.pdf:

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